Chocolate curd pie with apples and cherries

Step-by-step preparation

Cooking time: 1 hr 20 mins

1. STEP 1

   

   Cut the apples into slices, sprinkle with cinnamon and starch. Thaw the cherries and also sprinkle with starch. Separate the whites from the yolks. Beat soft butter with sugar and a pinch of salt, add 2 egg yolks, sour cream, vanillin. Sift flour with cocoa and baking powder and add to the dough. The dough will turn out soft, it’s easy to put it with a spatula into a greased form (I have a 24 cm springform pan), make small sides and put half of the fruit on top.

2. STEP 2

   

   Place the pan in the oven at 180 degrees for 15-20 minutes. Meanwhile, make the soufflé. Beat 3 eggs with sugar and vanilla until white. Add cottage cheese, sour cream, butter, starch and beat until smooth.

3. STEP 3

   

   Remove the pie from the oven, pour the soufflé onto it, and top with the remaining fruit. If the soufflé is runny, then first put it in the oven for 5 minutes to set, and then add the fruit. Increase the temperature to 200 degrees and bake for about 40 more minutes until the stick is dry. Let the pie cool.

4. STEP 4

   

   Make protein cream from the remaining whites. To do this, beat the chilled whites with sugar, vanillin and citric acid until stiff peaks form. Then reduce the mixer speed and add softened butter in small pieces. Grease our pie with cream and put it in the refrigerator to harden for several hours. For a festive version, it is better to make custard protein cream (recipes are on the website) and decorate with a pastry bag.